S’Mores Crunchwrap

Creamy, gooey, and perfectly toasty—this S’Mores Crunchwrap is a warm hug in a handheld package. Imagine melted chocolate oozing into stringy, toasted marshmallow, all tucked into a golden, crisp tortilla. It’s comfort food with a playful twist that tastes like campfire nostalgia without the smoke. Fun fact: the classic s’more was popularized by the Girl Scouts in the early 20th century, and people have been inventing clever ways to enjoy it ever since.

This recipe is special because it’s simple, quick, and family-friendly. You can assemble these in minutes and have everyone gathered around the skillet in no time. If you enjoy the straightforward decadence of classic s’mores on this blog, you’ll love this portable version that’s easier to serve at home. Grab your ingredients and get ready—this is an easy treat that always delivers smiles.

What is S’Mores Crunchwrap?

What’s in a name? A S’Mores Crunchwrap is exactly what it sounds like: all the flavors of a campfire s’more wrapped up and crisped into a handheld sandwich. Curious how it got so clever? Think of it as the lovechild of a campfire classic and a cozy, fold-it-up street snack. Why call it a crunchwrap—because the tortilla gets toasted to golden perfection and creates a satisfying outer crunch around the melty center. After one bite you’ll understand why people joke that “the way to a man’s heart is through his stomach.” Ready to try something fun and nostalgic? Give this one a go—you might never make a traditional s’more the same way again.

Why You’ll Love This:

• Campfire flavor, made easy: You get the smoky-sweet comfort of a s’more without building a fire. Melty chocolate and toasted marshmallow are coaxed into perfect harmony inside a crisp tortilla.
• Wallet-friendly and fast: Pantry staples are all you need. Making these at home is much cheaper than specialty desserts and they come together in minutes—great for busy evenings or last-minute treats.
• Customizable and shareable: Add nuts, caramel, or a drizzle of peanut butter if you like. The contrast between the creamy chocolate, the pillowy marshmallow, and the toasty tortilla keeps every bite interesting.

If you like the simplicity of our classic s’mores, this Crunchwrap offers the same flavors with a portable, kid-approved format. Try it once and you’ll be hooked—then explore other recipes on the blog for more fun variations.

How to Make:

Quick Overview
This S’Mores Crunchwrap is quick to assemble and satisfying every time. Preparation is minimal—spread, stack, fold, and toast. The standout element is the molten center: warm chocolate and marshmallow that pull apart with each bite. Plan on about 5 minutes of prep and 6–8 minutes of cooking total for a batch of four.

Ingredients

• 4 large flour tortillas (10-inch burrito-size), room temperature for easy folding
• 12–16 large marshmallows (about 3–4 per crunchwrap), or 2 cups mini marshmallows, ready to place on the tortillas
• 1 cup chocolate spread, such as warmed melted chocolate chips, chopped chocolate bars, or hazelnut spread (slightly warm for easy spreading)
• 1 tablespoon unsalted butter or neutral oil, optional, for skillet browning (melt in skillet as needed)

Directions

1. Lay one flour tortilla flat on a clean surface. Smooth it out so it’s easy to fold and has no wrinkles. Leave ample space around the edges for pleating.
2. Spread a layer of chocolate spread in the center of the tortilla, about 3 to 4 inches across. Leave a 1–2 inch border so the chocolate won’t ooze out when you fold. Use a spoon or the back of a butter knife for even spreading.
3. Place the marshmallows on top of the chocolate spread. If using large marshmallows, arrange 3–4 in the center; if using minis, sprinkle about 1/2 cup per tortilla to cover the chocolate evenly. If you like extra goo, slightly press the marshmallows into the chocolate.
4. Fold the edges of the tortilla over the filling to form a sealed pouch. Start by folding the edge closest to you, then work around in pleats to create a tight seal in the center. Pinch gently so the seam stays closed. If the tortilla is cool and stiff, warm it briefly in the microwave (5–8 seconds) to make folding easier.
5. Heat a skillet over medium heat and place the crunchwrap seam side down. Add a small pat of butter or a teaspoon of oil if you want a more golden crust. Press gently with a spatula to flatten slightly and promote contact with the skillet.
6. Cook until golden brown, about 2–3 minutes, then flip and cook the other side. Watch closely—you want a crisp, even color without burning. If the marshmallows aren’t fully melted, cook a bit longer on low heat or cover the skillet for 30–60 seconds to trap heat.
7. Remove from skillet, let cool slightly for 1–2 minutes so the filling sets just enough, then slice and serve. Be careful—the center will be hot and gooey. Serve warm for the best stretchy, melty experience.

What to Serve With:

• Fresh fruit like strawberries or sliced apples to balance sweetness
• A scoop of vanilla ice cream for an indulgent dessert pairing
• A simple green salad with a tangy vinaigrette if serving as a fun after-dinner treat alongside a lighter first course
• Milk, coffee, or hot chocolate for a comforting drink that complements the chocolatey marshmallow filling

Top Tips for Perfecting:

• Use room-temperature tortillas so they fold without tearing; warm them 5–8 seconds in the microwave if needed.
• If you want extra crunch, add a thin layer of crushed graham crackers between chocolate and marshmallow.
• For even melting, slightly warm the chocolate spread before assembling.
• Watch the heat: medium to medium-low keeps the tortilla golden and the inside melty without burning the outside.
• Don’t overfill—too many marshmallows can burst the wrap while cooking.

Storing and Reheating Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The tortilla will soften over time.
• Freezing: Wrap individually in foil or plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating: Re-crisp in a skillet over low-medium heat for 1–2 minutes per side, or use a toaster oven at 350°F for 5–7 minutes. Avoid microwaving when possible, as it makes the tortilla soggy and the filling unevenly hot.

FAQs

Can I make these ahead of time?
Yes. You can assemble them and keep them covered in the fridge for a few hours, then toast just before serving. For longer storage, freeze assembled wraps and reheat from frozen.

Can I use chocolate chips instead of spread?
Absolutely. Melt chocolate chips in the microwave in 20-second intervals and stir until smooth, then spread while warm. Chopped chocolate bars work well too.

Will the marshmallows melt enough?
Yes, if you cook over medium heat and press gently. Covering the skillet for 30–60 seconds can help trap heat and fully melt marshmallows without burning the tortilla.

Are there vegetarian or vegan options?
Use vegan marshmallows and a dairy-free chocolate spread, and cook in oil instead of butter for a vegan-friendly version.

How do I prevent the tortilla from tearing when folding?
Warm the tortilla briefly to make it pliable and fold gently in small pleats. Avoid overfilling the center.

Can I make mini versions for kids or parties?
Yes—use smaller tortillas and reduce marshmallows accordingly for party-friendly bite-sized crunchwraps.

Conclusion

This S’Mores Crunchwrap is an effortless, fun way to enjoy a classic dessert in a compact, shareable form. It’s quick to make, budget-friendly, and endlessly customizable—perfect for family nights, parties, or a cozy treat. If you want another take on this idea or inspiration from a trusted source, check out The Best S’mores Crunchwrap Recipe for variations and tips. Give these a try, share them with friends, and enjoy the smiles that follow.